Sicilian Hake Stew with Raisins and Mushrooms

Name: Sicilian Hake Stew with Raisins and Mushrooms
Cuisine: South African
Ingredients: 30 ml Olive Oil; 1 large Onion, chopped; 2 Celery ribs, chopped; Kosher Salt and freshly ground Black Pepper; 30 ml crushed Garlic; 2,5 ml dried Thyme; 1 ml Chilli flakes; 180 ml White Wine; 800 g canned chopped Tomatoes; 250 ml Fish Stock; 500 ml Vegetable Stock; 60 ml Raisins; 30 ml Capers, rinsed; 250 g white Mushrooms; 1 kg Hake fillet, cut into large cubes; 20 g fresh Parsley, stems removed; 100 g coarsely chopped Almonds or Cashew nuts for serving; Bread roll for serving

Sean Strydom @Sean_Strydom

Port Elizabeth

Sicilian Hake Stew with Raisins and Mushrooms

Sean Strydom @Sean_Strydom

Saved

Ingredients

30 mlOlive Oil
1large Onion, chopped
2Celery ribs, chopped
Kosher Salt and freshly ground Black Pepper
30 mlcrushed Garlic
2,5 mldried Thyme
1 mlChilli flakes
180 mlWhite Wine
800 gcanned chopped Tomatoes
250 mlFish Stock
500 mlVegetable Stock
60 mlRaisins
30 mlCapers, rinsed
250 gwhite Mushrooms
1 kgHake fillet, cut into large cubes
20 gfresh Parsley, stems removed
100 gcoarsely chopped Almonds or Cashew nuts for serving
Bread roll for serving

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Steps

1

Heat Olive Oil over medium-high heat in a Dutch Oven. Add Onions, Celery, a pinch of Salt and a pinch of Black Pepper and fry till Onions are translucent.
2

Add Garlic, Thyme and Chilli flakes and fry for half a minute. Deglaze with White Wine, reduce the heat and simmer till Wine has reduced by half.
3

Add Tomatoes, Stock, Raisins, Capers and Mushrooms and bring to a boil. Reduce heat again and simmer for 20 minutes.
4

Dry the Hake and season with Salt and Pepper Pepper. Add the fish to the Dutch Oven and make sure all the fish pieces are covered in liquid. Bring to a simmer and cook for 5 minutes.
5

Remove the Dutch Oven from heat. Add Parsley and gently stir. Set aside, covered for 5 minutes, then check that the fish is cooked through.
6

Serve, topped with Nuts and fresh bread roll.